I was going to measure the temperature today, but my wife started the coffee while I was out of the room. I'll try tomorrow, but it doesn't always do it. I have to believe it's close to 110F when it does it because it's steaming when it goes in the carafe. It also tastes thin like it was brewed too hot. I'll have to time it too. But it seems like about 4-5 minutes. By the way, Technivorm is still pondering the question.

I was going to measure the temperature today, but my wife started the coffee while I was out of the room. I'll try tomorrow, but it doesn't always do it. I have to believe it's close to 110F when it does it because it's steaming when it goes in the carafe. It also tastes thin like it was brewed too hot. I'll have to time it too. But it seems like about 4-5 minutes. By the way, Technivorm is still pondering the question.

Do you mean 210F instead of 110F? Also, are you brewing a full 12 cups? I have not timed my 12 cup TV (same as yours), however 5 minutes seems about a minute fast?

Len

"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

4-5 minutes - if that's for a full capacity total brew cycle, start to finish - would be a bit fast. Technivorm's spec. for N.American versions is to dispense 40 oz (USA measure) water in ~5 minutes, so total brew time for its full 1.25l capacity should be a bit longer than that.

Honestly, I think the Techivorm might benifit from a minute of speed up.... isn't the 5 to 5.5 minutes it usually takes a tad long on the extraction side for coffee? I thought more in the 4 minute range was ideal.

I still find it hard to grasp how it could be hotter than boiling.

Another question...... is something with your grinder or the way you are grinding changing? What kind of grinder are you using? Maybe your grinder has reached it's end of life? Needs new burrs, blades etc?

I don't know what your brew method is, I stir with my Technivorm, but I find that without stiring you really need to have the correct dose and grind to not get a thin tasting coffee from it. Is there any variability to your dose/grind?

Sorry typo - I meant 210F on the temperature, which is about the boiling point here. I always brew a full pot - 1.25 liters. Grind has been consistent for years, and continues to be so. I measured the temperature today, but it wasn't steaming. Like I said it's an intermittant problem. The temperature was 202F, and I think that was measuring a little low because of the measurement technique. That is still a little hotter than I would prefer. I'm sure that when it's steaming, it's closer to 210F.

The temperature was 202F, and I think that was measuring a little low because of the measurement technique. That is still a little hotter than I would prefer. I'm sure that when it's steaming, it's closer to 210F.

202f = 94.4c, so just about in the middle of the Technivorm specified range which I think is 92-96 (also being both the SCAA and ECBC accepted ranges).

If you want more precise control I think you'd have to go for something like the Behmor machine, although why you're suddenly finding the results of brewing so different from before and unpredictable is still a bit head scratching.......

Honestly, I think the Techivorm might benifit from a minute of speed up.... isn't the 5 to 5.5 minutes it usually takes a tad long on the extraction side for coffee? I thought more in the 4 minute range was ideal.

I was quoting from Technivorm's spec.for the machine, rather than giving an opinion on whether it was ideal, although I agree I should have made that distinction clear. In fact I think mine brews a little faster than that as the voltage in this house is generally around 245-248 which is near the upper end of what's allowable in 230v land. It means a nominal 1400w heater is actually running closer to 1600w.

The SCAA has a fairly widewide tolerance in its testing - it specifies: "....water contact time with the coffee grounds to be more than 2 minutes but less than 8 minutes"

The ECBC is a bit more stringent and specifies: "Contact time (Brew) recorded from the water hitting the coffee in the filter holder and it stops running smoothly from the filter holder. Requirements: 4-6 minutes".

Sorry typo - I meant 210F on the temperature, which is about the boiling point here. I always brew a full pot - 1.25 liters. Grind has been consistent for years, and continues to be so. I measured the temperature today, but it wasn't steaming. Like I said it's an intermittant problem. The temperature was 202F, and I think that was measuring a little low because of the measurement technique. That is still a little hotter than I would prefer. I'm sure that when it's steaming, it's closer to 210F.

I have something to throw into the mix. Are you aware of any power fluctuations at your home? A possiblity? Maybe something that has just happened recently?

I don't know if the above would cause an issue with your Technivorm, but you never know.

Len

"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

Steam may be a poor indicator. I'm not a weather guy by any means but I know there are days where water appears to steam more than others. Something with atmospherics I assume? I'm clueless on that subject. Keep recording and noting anything out of the norm.

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